Use the wrapper of the butter stick to grease the bottom and sides of a 5” x 7” baking dish.

I break a few graham crackers in the bowl of my food processor. Process it until I get fine crumbs. I measure to make sure I have 1 cup of crumbs and return the measured crumbs to the food processor. Add the melted butter and pulse a few times to combine. It should be the texture and consistency of damp sand. Add the mixture to the buttered baking dish and pat the crumbs to the bottom of the dish and a bit to the sides.

Bake in a 400F oven for about 10 minutes to create a nice crust base for our cheesecake. When the crust is golden brown, take out of the oven and chill for a few minutes to cool down as much as possible.

Reduce the oven temperature to 350F.

In the meantime, let’s create the filling…

In a bowl mix together using a hand mixer the cream cheese, sugar, vanilla, egg replacer mixed with water, and half and half. Blend well until it becomes a smooth mixture. Add most of the white chocolate chips and cranberries and mix in using a spatula.

When the crust has cooled, pour the cheesy white chocolate mixture on top of the crust. Decorate the top with the remaining white chocolate and cranberries. Bake in oven for about 25 mins. When the time has elapsed, turn the oven off, but leave the cheesecake in the oven for 10-15 additional minutes.

Take out of the oven and let it cool in a wire rack, so air can circulate from all sides. Refrigerate for about 2 hours for the cheesecake to set completely.